marcy’s first post « What the heck do vegans eat?

January 7, 2010

marcy’s first post

January 7, 2010 - marcy. Tags: Uncategorized

FIRST POST!

1/7/10

breakfast – raisin toast with earth balance, oj

lunch – sandwich: ww bread, hummus (sabra), roasted eggplant, basil, tomato, sprouts

snack: black beans with celery, canned tomatoes, onions, garlic, seasonings

dinner:

brown basmati rice
organic tempeh (poached and sauteed with tamari, ginger and orange juice)
slow-cooked organic kale with garlic, shallots, broth
mushroom gravy (chick pea flour and earth balance till flour is brown, add mushrooms/fresh thyme and saute, add red wine to cover and reduce, add broth to cover and reduce, salt and pepper to taste).

dessert:

things that were supposed to be pumpkin chocolate chip cookies but i made them so huge we decided that they’re scones. click for recipe
dessert
this recipe definitely isn’t attempting to be healthy, but it makes one of my favorite foods. if anyone has a suggestion for an earth balance substitute, i’d be happy to hear it. it’s expensive and i don’t love the way it tastes…
- .5 c earth balance
- 1.5 c sugar (you could probably use less, the cookies are pretty sweet as is)
- 1/2 can of pumpkin
- 1 t vanilla
blend in food processor. add:
- 2.5 c flour
- 1 t baking pwd
- 1 t baking soda
- .5 t salt
- 1 t nutmeg
- 1 t cinnamon
blend till smooth. stir in
- 1 c chocolate chips
greased pan, 375 degrees for about 10 minutes
organic loose chamomile tea

so exciting! xoxo

Comments (3)

3 Comments »

Veganonymous's comment:
January 8, 2010 at 5:48 pm

That recipe sounds AWESOME.

[Reply]
Vegandhi's comment:
January 8, 2010 at 5:35 pm

Wow! As a vegan, this excites my interests.

[Reply]
Jim's comment:
January 11, 2010 at 9:15 pm

Who the f*ck doesnt like earth balance.

[Reply]

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recent recipes:
- Shortbread Cookie
  1/4 cup earth balance, 1/2 cup coconut oil, 1.75 cups flour, 1 cup sugar. soften earth balance and oil, mix in sugar until well-blended, then add flour until blended, form into whatever shape you like. poke each cookie with a fork. bake at 350 for 20-25 minutes.
- North-and-South-of-the-Border Wild Rice Salad
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  - 3 corn cobs
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  - 1.5 T olive oil
  - 1 T white balsamic vinegar
  - juice of 1/2 lime
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  Cook the wild rice and let cool. Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it's fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes). Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste. Add more olive oil, vinegar, and lime if desired.
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January 7, 2010

marcy’s first post

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